- 2 large egg whites
- 125g (4oz) caster sugar
- 1tsp vanilla essence
- 100ml (3fl oz) double cream
- 1tbsp caster sugar
- 6 ripe figs, quartered lengthways, to serve
- Heat the oven to 120°C (gas mark ½) and line a baking tray with greaseproof paper. Place the egg whites and a pinch of salt in a clean, dry bowl. Beat with an electric whisk until soft peaks form, fold in the vanilla, then gradually add the caster sugar, beating well after each addition. Beat until the mixture is stiff and glossy.
- Heap 6 large dollops onto the baking paper and shape into a circle with a spatula, leaving the centre slightly hollowed. Cook for 50 minutes, or until crisp on the outside, then turn off the oven and allow to cool with the door ajar.
- To serve, whip the cream with the remaining caster sugar until soft peaks form. Top each meringue with a little whipped cream and the quartered figs.
The meringues may be made a few days ahead and stored in an airtight container until ready to use.